The engineering of bread

Research output: Contribution to specialist publicationArticle

1 Citation (Scopus)

Abstract

A study on the engineering of breadmaking was performed. The breadmaking process is an enormously intricate and subtle, and dough one of the most rheologically fascinating materials on the planet. The process of breadmaking is one of manipulating and controlling the creation and evolution of the gas phase. The baker has most control of the bread structure and quality at the dough mixing stage, through mixer operation and dough formulation.

LanguageEnglish
Pages38-40
Number of pages3
No.738-739
Specialist publicationChemical Engineer
Publication statusPublished - Dec 2002
Externally publishedYes

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Breadmaking
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Gases

Cite this

Campbell, Grant. / The engineering of bread. In: Chemical Engineer. 2002 ; No. 738-739. pp. 38-40.
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Campbell, G 2002, 'The engineering of bread' Chemical Engineer, no. 738-739, pp. 38-40.

The engineering of bread. / Campbell, Grant.

In: Chemical Engineer, No. 738-739, 12.2002, p. 38-40.

Research output: Contribution to specialist publicationArticle

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